These no-bake balls are packed full of delicious coconut goodness and make a fab Christmas gift for friends, teachers and colleagues. Blitz, roll and refrigerate!
Ingredients
- 1 1/2 cups desiccated coconut
- 2 tbs coconut oil
- 1 tbs caster sugar
- 1 tsp vanilla extract
- 100 g white chocolate buttons
- 1/4 cup cream
- 1 cup desiccated coconut *extra
- 1 pinch salt
Method
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Step 1Place coconut and coconut oil in the bowl of a food processor, and process for 2-3 minutes until it becomes a thick paste. Add sugar, vanilla and a pinch of salt, and blitz to combine.
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Step 2Form into small balls and place in the fridge.
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Step 3Meanwhile, make ganache by melting the white chocolate with the cream in a bowl over a saucepan of simmering water. Alternatively, you can use the microwave. Allow to cool slightly.
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Step 4Remove coconut balls from fridge and dip in ganache, then roll immediately in extra coconut. Refrigerate to set completely.
Recipe Notes
Can you double this snowball recipe?
Yes, this recipe is easy to double or even triple without throwing out the balance or consistency.
Can you omit the caster sugar in these treats?
If you like, you can replace the caster sugar with maple syrup, honey or coconut sugar (if you are avoiding refined sugar,) but be aware your balls won’t be quite as snowy white.
How do I store these truffle balls?
To prevent softening, you'll need to keep these in the fridge (for up to a week). Keep in mind the coconut centres become very hard in the fridge, so remember to bring them back to room temperature before serving.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Put our other no-bake Christmas dessert recipe ideas to the test, and avoid firing up the oven this year.
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